Blue Ribbon Strawberry Rhubarb Pie Recipes

Steps:

• In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
• On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
• Spoon in filling.
• Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
• Brush pastry rim with some of the beaten egg.
• Gently weave strips over the pie to form lattice; trim and flute the edge.
• Brush lattice with beaten egg. Sprinkle top with sugar if using.
• Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
• Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
• Let stand for 15 to 20 minutes before cutting.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
• Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

Steps:

• In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

Steps:

• Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
• In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
• Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
• Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
• Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

Steps:

• Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
• If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
• Preheat oven to 425.
• Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
• Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

Steps:

• Combine sugar, preserves and lemon juice.
• Add strawberries, rhubarb and tapioca.
• Set aside for 10 minutes.
• Adjust oven rack to lower 1/3 of oven.
• Preheat oven to 400 degrees fahrenheit.
• Prepare bottom crust in pie plate.
• Pour in fruit.
• Top with decorated crust-top. (I like a lattice top.).
• Brush with milk and sprinkle with sugar.
• Place on foil-lined baking sheet.
• Bake 55 minutes or until filling is bubbling and crust is brown. (You may need to cover the edges of the crust with foil paper part way through, if crust is getting too brown.).
• Remove to wire rack and cool.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Toss the rhubarb, strawberries, sugar, and orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it in with the fruit.
• Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Spoon the fruit mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
• For the lattice, place the second crust on a cutting surface and slice 8 equal size strips of dough with a pizza wheel. Starting at one edge, using every other strip of dough, place 5 parallel strips across the pie. Fold back the 2 strips that are on either side of the center half way and place a strip of dough across the center of the pie perpendicular to the other strips. Place the 2 strips back over the pie again and fold the 3 alternate strips half way back. Place a second perpendicular strip of dough over the pie. Place the 3 strips back over the pie again and repeat with a third strip of dough on the opposite side.
• Trim the lattice pieces. Lift the edge of the bottom crust over the edge of the lattice pieces and crimp the two together with your fingers. Brush the lattice pieces with the egg wash.
• Place the pie on the prepared sheet pan and place it in the middle of the oven. Lower the heat to 350 degrees F and bake 45 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
• "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

Steps:

• For the whipped cream: Combine the mint, 1 cup water and 1/2 cup of the sugar in a small saucepan over medium heat; cook until sugar dissolves. Let the mixture cool before using. In a large bowl, whip the cream and remaining sugar until it forms stiff peaks. Add the simple syrup and gently fold into the cream until combined. Chill until ready to use.
• For the crust: Mix the flour, salt, pepper and sugar together in a mixing bowl. Add the shortening and mix with hands until it comes together into pieces the size of bb's. Add cold water little by little until the dough comes together (you can always add water but you can't take it away). Ball up the dough into 6 baseball-size crusts and roll each one out.
• For the filling: Put the blackberries, strawberries, rhubarb, lemon zest and juice into a large bowl. Add the sugar and tapioca starch and combine.
• To assemble: Preheat the oven to 350 degrees F. Line five 8-inch deep pie pans with the pie crust. Divide the filling evenly among the pans. Bake until juice is coming out like molten lava, about 45 minutes. Top with the mint whipped cream.

Steps:

• For Pie Dough:
• Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle of an electric mixer or a pastry cutter, cut in the butter and shortening until mixture resembles "small peas." Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate for at least 2 hours.
• For Pie Filling:
• Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.
• Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix egg, sugar, vanilla, orange zest, rhubarb, blueberries and 2 tablespoons flour. Pour mixture into a prepared, unbaked pie shell (8-inch).
• In a small bowl, cut 3/4 cup flour, brown sugar, and butter together until pea-size clumps are formed. Sprinkle above mixture on top of pie filling.
• Bake pie for 10 minutes. Lower heat to 350 degrees F and bake another 30-40 minutes until bubbly.

Steps:

• For the crust: In a food processor, combine the butter, sugar, salt and 1 1/2 cups flour. Mix on a medium setting until the mixture is crumbly, 25 to 35 seconds. Add the remaining cup flour and "pulse" 7 times. Move the mixture to a bowl and cut in the water with a pastry cutter until a dough forms. Roll the dough into a 6-inch log and cut in half. Set aside.
• For the filling: In a bowl, mix together the sugar, flour, oats, tapioca flour, cinnamon and ginger. Add the strawberries, rhubarb and butter and mix until the fruit and butter is coated in the dry ingredients. Set aside and let stand for 30 minutes.
• Preheat the oven to 350 degrees F.
• On a floured surface, roll out half of the dough into a circle about 1/8-inch thick to fit a 9-inch pie pan. Carefully place the dough in the pie pan. Using a fork, "dock" the dough by poking it all over. Add the filling. Roll out the other half of the dough into a circle about 1/8-inch thick to cover the pie, then carefully place on top of the filling.
• Trim the excess dough that drapes over the sides and pinch the top and bottom crusts together. Beat the egg in a small bowl, then brush the top of the crust with the egg wash and sprinkle with sugar. Poke six vent holes in the top with a fork.
• Make an aluminum foil "skirt" and wrap around the outer edge of the crust and pie pan. Bake for 20 minutes.
• Remove the aluminum foil skirt and continue baking until golden brown, another 20 minutes.
• Let stand until set up, about 3 hours. The longer it stands, the better!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie dish with a pastry crust.
• Mix together the strawberries, rhubarb, raisins, flour, sugar, and ginger in a bowl; allow the mixture to stand for 15 minutes. Meanwhile, roll the remaining crust out into a 10-inch circle on a floured work surface. Brush the bottom crust with egg white, and pour in the filling. Dot the filling evenly with butter.
• Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Place the pie into a rimmed baking sheet.
• Bake in the preheated oven for 20 minutes; lower oven heat to 400 degrees F (205 degrees C), and bake until golden brown, about 20 more minutes. Line the crust edges with aluminum foil if they brown too quickly.

Steps:

• Preheat oven to 450 degrees. Prepare pastry and prebake bottom crust for 8 to 10 minutes until cooked. Mix together well all pie filling ingredients except butter in a large bowl. Pour filling into prebaked bottom pie crust and dot with butter. Top with remaining pastry crust and make air vent slits (you can also do a lattice crust which is very pretty with the rosy juices from the pe).
• Bake at 450 degrees for 10 minutes and then, drop temperature to 350 degree and bake another 45 to 60 minutes or until done and crust is nicely browned. Since ovens vary a great deal, it is best to watch your pie carefully the first time you make this to determine how long it will take in your specific over. Enjoy!

Steps:

• Preheat oven to 375 degrees.
• Comine the water and sugar in a saucepan (large enough to later add the rhubarb,) and simmer the syrup over low heat for 2-3 minutes.
• Add the rhubarb pieces.
• Cook the syrup and rhubarb for 5 minutes.
• Remove from heat and allow to steep for 20 minutes.
• Strain out the rhubarb and set aside.
• Mix the almond liqueur with the cornstarch (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a rhubarb color. (If you want it more red add a couple drops of red food coloring.).
• Place the mixture back on the stove and cook the syrup till thick, about 5-6 minutes.
• Return the rhubarb to the syrup, add the strawberries and stir to combine.
• Remove from heat and cool completely for 1 hour.
• Pour the fruit filling into the pie dish lined with the bottom crust. You can do a plain or lattice crust top.
• Brush top with egg wash water mix.
• Bake for 45 minutes. Allow to cool at least 1 hour before serving. This is great served with ice cream.

Steps:

• Prepare your favorite pie crust or use store-bought. Either way, they should be good and cold. Roll out the bottom crust and place in pie pan.
• Clean and slice the rhubarb and strawberries and place in a large bowl.
• Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad.
• Place the mixture into the pie pan. Dot the pie with the butter slices. Cover with top crust, crimping the tops and bottoms so that the pie is well sealed.
• Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar.
• While the pie is chilling pre-heat oven to 475 degrees.
• Place the pie on a cookie sheet with a lip to catch drippings. For easy clean up line the sheet with foil. Bake the pie for 10 minutes or until the top crust appears dry and lightly blistered.
• Reduce the cooking heat to 350 degrees. Bake an additional 30-40 minutes. The exact time varies from one oven to another. Pie crust should be golden and flaky.
• Allow pie to cool completely before serving.
• Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
• Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
• In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
• Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
• Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.